Cookies

Ingredients

• 1 breakfast-cupful of warmed butter
• 1 breakfast-cupful of caster sugar
• the yolks of four eggs
• 3 breakfast-cupfuls of flour
• J teaspoonful of bicarbonate of soda
• 1 teaspoonful of cream of tartar
• 2 table-spoonfuls of yellow ginger
• 1 saltspoonful of salt

Method

1. 1

   Beat the butter with caster sugar until creamy.

2. 2

   Beat the yolks of eggs with more sugar, mix with butter, then add beaten egg whites.

3. 3

   Mix in flour, bicarbonate of soda, cream of tartar, ginger, and salt.

4. 4

   Form into balls, flatten, place on buttered baking pans, and bake for about ten minutes.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 470. The excerpt below is the record exactly as published.

1 breakfast-cupful of caster sugar until creamy. Beat the yolks of four eggs with another breakfast-cupful of caster sugar, then mix them with the butter; beat the whites of the eggs and add them. Mix with 3 breakfast-cupfuls of flour, J teaspoonful of bicarbonate of soda, 1 teaspoonful of cream of tartar, 2 table-spoonfuls of yellow ginger, and 1 saltspoonful of salt. Stir this in with the butter mixture. Make the dough into several little balls, rolling them with floured hands, flatten them, set them a short distance from each other on buttered baking-pans, and bake for about ten minutes. Cookies

Cook this with the app: pantry check, scaling, and the assistant.